Purple with a dark violet rim. Almost excessive notes of cherries and black pepper on the nose. Stewed sour cherries completed by a hint of vanilla and gentian, spicy-dense, sun-warmed blackberries. Dry, vivacious-juicy Blaufränkisch-fruit, very classic style, finely-knit tannin structure, inviting flavours of dark berries and cherries with a zesty-animating finish. We define “classic” as intensively fruity and powerful as well. Juice and power deriving from chalky loam soils. “Lifeblood” sets off in the fruity-dense range! This challenging vintage appeals with enormous density and extract sweetness – as well as unbelievably intensive fruit.
We start out with the always popular Martini-goose – that`s for sure!, Continue with peppered Pecorino and mature Emmentaler and finish with Linguine with cashew/dried tomato-pesto, try it to roasted deer liver and paprika partridge. Cheese balls with fried onions. Rosemary brochettes of small, yet many lamb chops. Extra tip: matches perfectly with goulash of boned shank. Don`t forget the Chorizo butter bread. Let`s try some bean stew – with lavish chilli – or a potato-lentil-gratin with a little – or a little more - bacon and finish off with a generous sip of Blaufränkisch from perfect Blaufränkisch soils.
Selectively hand-picked into small boxes end of September and beginning of october 2013, loamy soils from the sites Gmärck, large Öden, Mitterkräftn and Pandkräftn.
De-stemming, closed must fermentation for 12 – 18 days at approximately 30˚C, 3 days of maceration after completed fermentation followed by gentle pressing. Malolactic fermentation partly in large, used oak casks and partly on the mash.
|Serving temperature||15–17˚C, decanting increases drinking pleasures|
|Bottle sizes||100% screw cap for 0,75l-bottles and Magnums, cork closure for Double Magnums - larger bottle sizes on request|